Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Finely dice 4 oz yellow onion and mince 2 cloves garlic, keeping them separate. Check 8 oz sliced crimini mushrooms for any grit and wipe clean. Keep 1 lb Wagyu ground beef refrigerated while preparing the onion.

2. 2.

   Melt 1 tablespoon unsalted butter in a large skillet over medium-low heat. Add the diced onion and cook, stirring occasionally, for 12 minutes until soft and lightly golden. Transfer to a large mixing bowl and cool for 10 minutes; reserve the skillet.

3. 3.

   In a small bowl, combine 1/4 cup panko breadcrumbs with 2 tablespoons whole milk. Let soften for 5 minutes while the onion cools.

4. 4.

   Add the following to the cooled onion:

   • 1 lb Wagyu ground beef
   • The soaked panko mixture
   • 1 large egg
   • 1 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon black pepper

   Mix gently just until cohesive. Shape into four oval patties about 1 inch thick, pressing a shallow indentation into each center. Refrigerate for 15 minutes. The meat seasoning is slightly reduced to account for the salty sauce.

5. 5.

   While the patties chill, rinse 3/4 cup Japanese short-grain white rice and drain well. Put it in a small saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and cook over low heat for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes, then fluff and keep covered.

6. 6.

   Heat 1 teaspoon neutral oil in the reserved skillet over medium-high heat. Add the chilled patties and brown for 3 minutes per side. Transfer to a plate; they will finish cooking in the sauce. Spoon off excess rendered fat, leaving about 1 tablespoon in the skillet.

7. 7.

   Add 1 tablespoon unsalted butter and the prepared mushrooms to the skillet. Cook over medium-high heat for 7–8 minutes, stirring occasionally, until browned. Add the prepared garlic, 1/2 teaspoon Morton kosher salt flakes, and 1/4 teaspoon black pepper; cook for 30 seconds.

8. 8.

   Pour in 1/3 cup dry red wine and scrape up the browned bits. Simmer for 3 minutes, until reduced by about half.

9. 9.

   Stir the following into the mushroom-wine mixture:

   • 2 tablespoons ketchup
   • 2 teaspoons Worcestershire sauce
   • 2 teaspoons soy sauce
   • 1/2 cup water

   Return the patties and their accumulated juices to the skillet. Cover and simmer gently over medium-low heat for 8–12 minutes, until the centers reach 160°F.

10. 10.

    Transfer the hambagu steaks to a warm plate and rest for 3 minutes. Meanwhile, simmer the mushroom sauce uncovered until lightly thickened. Remove from the heat and swirl in 1 tablespoon unsalted butter until glossy.

11. 11.

    Divide the steamed rice between two plates. Place two hambagu steaks beside each portion and spoon the mushrooms and rich butter sauce generously over the steaks.

Want more detail? See the temperature guide.